It doesn’t get much hotter than the EGG cookin’ in July! Make sure to keep yourself hydrated with a bit of whatever you’re using for the Beer Can Chicken. Ice Cream Sandwiches are also a great way to stay cool. Looking for some great ideas for a summer cook out? Try out a Pimento Cheeseburger or Dr. BBQ’s Spare Rib Surprise. Just don’t be surprised if your neighbors stop by for a quick bite when they smell what you’re cooking!

What LBGE gear to start with?

Comments

Access meat on two tiers cant get easier that the AR with the slide guides. If you get the R&B Combo it comes with a slide guide, then get the grid extender. Hell you can go three levelr with this setup, but accessing two is easy.

Thanks guys - I am going to get the swing extender now, but as finster said, I will probably end up with both eventually. SmokinTiger81 - I bbq a lot of stuff Caribbean style, which requires basting and rotating the meat a few times during the cook, so access to both levels is required. For low and slows, I fully agree

Good to see another Trini smoking away on his Egg.. Do you steam your seasoned chicken before tossing it on the egg over direct heat? I know a lot of Trini's prefer that style of BBQ. Tomorrow I'm heading to Grainger to pick up a thrust bearing, so the homemade swing top grate will be able to move freely. Pics will be posted soon

Hey smokin, no I don't steam my chicken, I am old school, slow and low, then I raise the temperature at the end - dunking in bbq sauce every time I flip the chicken. I can't wait to get the swivel grill. I ordered it today

Thanks guys - I am going to get the swing extender now, but as finster said, I will probably end up with both eventually.
SmokinTiger81 - I bbq a lot of stuff Caribbean style, which requires basting and rotating the meat a few times during the cook, so access to both levels is required. For low and slows, I fully agree

Good to see another Trini smoking away on his Egg.. Do you steam your seasoned chicken before tossing it on the egg over direct heat? I know a lot of Trini's prefer that style of BBQ.

Tomorrow I'm heading to Grainger to pick up a thrust bearing, so the homemade swing top grate will be able to move freely. Pics will be posted soon

Hey smokin, no I don't steam my chicken, I am old school, slow and low, then I raise the temperature at the end - dunking in bbq sauce every time I flip the chicken.
I can't wait to get the swivel grill. I ordered it today

Me personally, I don't steam my chicken but my old man & uncles swear by it! Last week my wife made some sada roti on the egg with a pizza stone. I don't think I will ever go back to making it on the stove top haha.. Post some pics of the swing grate!

Thanks guys - I am going to get the swing extender now, but as finster said, I will probably end up with both eventually. SmokinTiger81 - I bbq a lot of stuff Caribbean style, which requires basting and rotating the meat a few times during the cook, so access to both levels is required. For low and slows, I fully agree

Good to see another Trini smoking away on his Egg.. Do you steam your seasoned chicken before tossing it on the egg over direct heat? I know a lot of Trini's prefer that style of BBQ. Tomorrow I'm heading to Grainger to pick up a thrust bearing, so the homemade swing top grate will be able to move freely. Pics will be posted soon

Hey smokin, no I don't steam my chicken, I am old school, slow and low, then I raise the temperature at the end - dunking in bbq sauce every time I flip the chicken. I can't wait to get the swivel grill. I ordered it today

Me personally, I don't steam my chicken but my old man & uncles swear by it! Last week my wife made some sada roti on the egg with a pizza stone. I don't think I will ever go back to making it on the stove top haha.. Post some pics of the swing grate!

Well when I was young we would season the chicken, put in the fridge and then the making of the bbq sauce would start - this would take at least 6 - 8 hours with numerous Carib/Stag beers and rum consumed. Eventually we would put the chicken on without sauce initially then start dunking in the sauce and flipping - we used Mora charcoal, which has an amazing flavour and burns forever!People who par-boil chicken usually are in a rush - we never were I am going to try sada roti when I get back (off to Trini next week) - that is an amazing idea. Will post pics when I get and use swing grate for sure.